Relevant bibliographies by topics / Yoghurt

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Yoghurt'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 January 2023

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Journal articles on the topic "Yoghurt"

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Szołtysik, Marek, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anna Dąbrowska, Łukasz Bobak, and Józefa Chrzanowska. "The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters." Foods 9, no. 9 (August 24, 2020): 1167. http://dx.doi.org/10.3390/foods9091167.

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The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.
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Onyimba, I. A., M. S. Chomini, M. O. Job, A. I. Njoku, J. A. Onoja, D. C. Isaac, I. C. Isaac, and A. C. Ngene. "Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production." European Journal of Biology and Biotechnology 3, no. 2 (April 21, 2022): 38–44. http://dx.doi.org/10.24018/ejbio.2022.3.2.366.

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The cost of animal milk used in yoghurt production in Nigeria has continued to rise, making the price of yoghurt to become prohibitive. This study investigated the suitability of tiger nut milk for yoghurt production. Five milk formulations prepared from tiger nut milk and cow milk were used to produce yoghurts. pH and titratable acidity (TA) of the milks and yoghurts were determined. The yoghurts were assessed for total plate count (TPC), total fungal count (TFC), fat content and sensory properties. Sensory properties were evaluated by a 10-man taste-panel using a 5-point hedonic scale. pH values of the yoghurts ranged from 3.94 – 4.68. TA values ranged from 0.56 – 0.64. TPC of the yoghurts ranged from 1.0 x 102 – 1.3 x 103 cfu/ml while TFC ranged from 0.1 x 101 – 0.3 x 101. The microbial counts of the yoghurt samples were within acceptable safety limits. The yoghurts were generally acceptable to the panelists. There were significant (P < .05) differences in the sensory scores for appearance, taste, texture, and overall acceptability. Tiger nut-cow milk (75:25) yoghurt had the highest appearance and taste scores while tiger nut milk (100) yoghurt had the highest texture and overall acceptability scores. Tiger nut milk (100) yoghurt was the most preferred yoghurt with an overall acceptability score of 4.8±0.42 followed by tiger nut-cow milk (75:25) yoghurt. Yoghurts analysed had fairly high fat contents. The study showed that tiger nut milk and tiger nut-cow milk composites could be used as alternatives to cow milk for yoghurt production.
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Roumanas, Dimitris, Golfo Moatsou, Evangelia Zoidou, Lambros Sakkas, and Ekaterini Moschopoulou. "Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (October 4, 2016): 105–13. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.14.

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In this study, the effect of supplementation of low fat bovine milk with whey protein concentrates (WPC) or whey protein hydrolysates (WPH) on the biofunctional and rheological properties of the produced yoghurt was assessed. Six different set type yoghurt products containing 1.6% fat were manufactured and enriched with: a) 1.5% bovine WPC (80% protein), marked as WPC_A yoghurt, b) 1% WPC (80% protein) of ovine/caprine origin, marked as WPC_B yoghurt, c) 2% commercial mixture of milk proteins, i.e. milk protein concentrate/ caseinates /WPC (82% total protein content), marked as MPM yoghurt, d) 0.25% WPC_B hydrolysed with trypsin, marked as WPH_A yoghurt, e) 0.5% commercial WPH, marked as WPH_B1yoghurt, f) 0.25% commercial WPH, marked as WPH_B2 yoghurt. Control yoghurt was manufactured without addition of protein. Results showed that the protein fortification level affected positively the protein, total solids as well as calcium and phosphorous contents of all yoghurt types. The lowest pH values were observed in the case of WPH_B2 yoghurt, while the highest in the case of MPM yoghurt throughout the storage i.e. 21 days. The characteristic microorganisms were in total more than 108cfu/g. Yoghurts fortified with WPH showed higher ACE-inhibitory activity (determined by the HPLC method) than those enriched with WPC. Also, it is noteworthy that WPH_A yoghurt showed significantly (P<0.05) higher ACE-inhibitory activity (72%) than control yoghurt or yoghurts made with the other WPH. On the other hand, WPH_A yoghurt showed the lowest hardness and adhesiveness, whereas MPM yoghurt showed the highest. The type of added whey protein did not affect cohesiveness. Water holding capacity was higher in yoghurts enriched with WPC and MPM than in the yoghurts enriched with WPH. All yoghurts presented antioxidant activity such as DPPH• radical scavenging activity (45-58%). The WPC_A yoghurt, MPM yoghurt, WPH_A yoghurt and control yoghurt presented high Fe2+ chelating activity (>70%), but WPH_A yoghurt presented the highest Fe2+ chelating activity (>95%) throughout storage. In conclusion, fortification of yoghurt milk with WPH increased the biofunctionality of the product, but the use of WPH of ovine/caprine origin increased it significantly.
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Mukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.
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Świąder, Katarzyna, Anna Florowska, and Zuzanna Konisiewicz. "The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin." Foods 10, no. 6 (May 29, 2021): 1242. http://dx.doi.org/10.3390/foods10061242.

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Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.
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Świąder, Katarzyna, and Anna Florowska. "The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin." Foods 11, no. 4 (February 16, 2022): 566. http://dx.doi.org/10.3390/foods11040566.

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The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.
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Ducková, Viera, Miroslav Kročko, Vladimíra Kňazovická, and Margita Čanigová. "Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66, no. 2 (2018): 365–69. http://dx.doi.org/10.11118/actaun201866020365.

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The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45 % of salt and 0.004 % of thyme EO, yoghurt with 0.90 % of salt and 0.008 % of thyme EO. The time of yoghurt fermentation was extended from the previous 3.5 hours (control sample) to 5 hours for samples with thyme or even up to 7 hours for samples with thyme EO. The fermentation time also depended on the concentration of the used substances. The average titratable acidity of yoghurts fluctuated from 46.52 °SH to 49.51 °SH at day after the production and from 51.57 °SH to 55.75 °SH after 7 days of storage. Average pH values of yoghurts fluctuated from pH 4.77 to pH 4.81 at day after production and from pH 4.48 to pH 4.63 after storage. In all samples of yoghurts were not detected coliform bacteria (< 10 CFU.g-1). The yeasts were appeared rarely (101 CFU.g-1), and their numbers were increased during cold storage (102 up to 103 CFU.g-1). Moulds appeared rarely (101 CFU.g-1). The number of lactic acid bacteria reached required minimum value of 107 CFU.g-1. Samples of yoghurts reached characteristic yoghurt and thyme aroma. The intensity of sour, salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts at different level. A higher concentration of thyme and thyme EO gave to yoghurts a bitter taste. The dense consistency of the yoghurts was decreased with the increased addition of thyme and thyme EO. According to results, we recommend the recipe of yogurt with 0.45 % of salt and 0.25 % of thyme or 0.004 % of thyme EO.
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Obasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.

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The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. The yoghurt sold within the locality showed a lower lactic acid content below the minimum range of 0.7% required for a standard fermented yoghurt product. The moisture content of the samples of batch 1and 2 yoghurt ranged from 72.38 to 89.55% respectively. The high moisture content of yoghurt higher than 84% in some of the samples analyzed is likely to affect the texture and mouth feel of the yoghurt. The total solid-nonfat (SNF) content of the yoghurt samples ranged from 11.26% to 24.62%. It was observed that there is no consistency in the total solid-nonfat content of the yoghurt samples even in the same product and amongst the different commercial yoghurt products. The result of this research revealed that some commercial yoghurts products sold in Wukari metropolis do not conform to regulatory standard for yoghurt products in their lactic acid content (>84%), higher total solid (>24%), and the lack of consistencies in color, appearance, taste, and flavor affected their consumer acceptability.
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Paiakova, J., O. Burdova, P. Turek, and A. Laciakova. "Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka." Czech Journal of Food Sciences 17, No. 1 (January 1, 1999): 31–34. http://dx.doi.org/10.17221/10017-cjfs.

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In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.
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Bartáková, Klára, Lenka Vorlová, Sandra Dluhošová, Ivana Borkovcová, Šárka Bursová, Jan Pospíšil, and Bohumíra Janštová. "Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk." Foods 10, no. 7 (July 2, 2021): 1535. http://dx.doi.org/10.3390/foods10071535.

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Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 ± 5.11 mg kg−1) and the lowest in cow yoghurt (13.38 ± 3.56 mg kg−1), with goat yoghurt (21.31 ± 5.66 mg kg−1) falling in between. Benzoic acid content did not show statistically significant variation until the second and third weeks of storage, and the dynamics of this variation varied depending on the type of yoghurt. The yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus also affected the contents of benzoic acid. Further, the different storage temperatures (2 and 8 °C) as well as the temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 °C) affected the amount of benzoic acid in different types of yoghurts.
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Dissertations / Theses on the topic "Yoghurt"

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Tamime, Adnan Yahia. "Some aspects of the production of yoghurt and condensed yoghurt." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359611.

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Taylor, Darren P., and mikewood@deakin edu au. "Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus." Deakin University. School of Biological and Chemical Sciences, 1996. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.

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The technology of modern fermented milk production is not complicated and relies largely on the characteristics of the microorganisms used in its manufacture. Biochemical substances excreted by the starter cultures contribute to the chemical, physical and organoleptic properties of cultured milks. Chemical and organoleptic properties of yoghurt starter cultures have been widely studied over several decades. Conversely the biosynthetic processes and genetic control of the production of viscous extracellular material (slime) by selected thermophillic streptococci is still insufficiently understood. This study attempted to elucidate physiological aspects and the genetic control of slime production. An attempt to chemically induce ropiness was also preformed. Twenty strains of Gram positive, thermo-tolerant, milk dotting, catalase negative cocci were collected from a variety of sources. All strains were identified as Streptococcus thermophilus. Four of the isolates were identified as capable of producing an extracellular, ‘ropy’ capsular material. A negative staining method for highlighting capsular material under light microscopy was described. Ropy isolates displayed thick capsular zones of between 6-8 μm. The isolates graded as non-ropy produced only small capsular zones (less than 2 μm); two variants displayed no capsular material. Instability of the ropy phenotype during subculture and prolonged storage was described for all four ropy isolates at varied temperatures. Instability during transfer was reported as moderate with a loss of no more than 45% of ropy colonies after 15 subcultures at 48°C A significant increase in instability, during transfer, associated with an increase in incubation temperature (37-48°C) was also reported. Prolonged storage of ropy variants over ten days resulted in a drop in the number of ropy colonies. The loss was minimal when cultures were stored at 8°C, but excessive (approaching 100%) at 37°C This suggested the presence of capsular degradative substances. Analysis of the plasmid profiles of 20 strains identified only two strains harboured plasmid DNA. All plasmids were small, less than 23kilobases, and each strain possessed a single plasmid species. Only one ropy strain contained plasmid DNA that was shown, with the aid of curing experiments, not to be linked to production of the ropy phenotype. The amino acid analogue p-fluoro-DL-phenylalanine was unsuccessful in generating ropy colonies from non-ropy variants of Streptococcus thermophilus at low concentrations. Some technological considerations for the use of ropy variants of Streptococcus thermophilus in yoghurt starter cultures were made.
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Dincel, Sezen. "Chemical And Rheological Properties Of Yoghurt Produced By Lactic Acid Cultures Isolated From Traditional Turkish Yoghurt." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614484/index.pdf.

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Yoghurt is a fermented milk product which is produced by Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus. The production of yoghurt has started in Middle East and spread all over the world. The aim of this study is to select the culture combination which is appropriate to Turkish taste and have the best yoghurt characteristics by means of post-acidification and whey separation properties, texture of gel formation, exopolysaccharide and acetaldehyde content
and to observe the effect of freeze-drying of cultures on these yoghurt properties. At the first part of this study, six L.delbrueckii spp. bulgaricus isolates and six S.thermophilus isolates were used with different combinations to produce 36 yoghurt samples. These isolates were selected among a strain collection which contains 111 L.delbrueckii spp. bulgaricus and 56 S.thermophilus isolates which were isolated from traditional Turkish yoghurt according to their acidification activity and acetaldehyde production properties. In addition, two commercial S.thermophilus isolates and one commercial L.delbrueckii spp. bulgaricus isolate were used to produce two commercial yoghurt samples. 38 yoghurt samples were examined in terms of pH and total titratable acidity changes during 21-day storage, syneresis and hardness. According to these three analyses, six yoghurt samples were chosen, which give the best results, for the determination of exopolysaccharide and acetaldehyde content. In addition, two yoghurt samples produced by commercial cultures and one sample, which gives average results in experiments, were also examined for these compounds to provide a good comparison. In the second part of the study the amount of exopolysaccharide and acetaldehyde of nine yoghurt samples were determined. In addition, sensory analysis was conducted to see consumer perception. According to the results, one culture combination was obtained as the best combination which produces the appropriate yoghurt to Turkish taste with the closest chemical analysis results to the commercial samples. In the last part, freeze drying process was examined if this has a significant effect on the selected LAB combination as well as yoghurt produced by using this.
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Ozer, Barbaros Hamdi. "Rheological properties of labneh (concentrated yoghurt)." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267428.

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Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens egen bakterieflora.Metod: Gårdskulturen framställdes och ympades till yoghurt. Yoghurten undersöktes genom mikrobiologisk karaktärisering, antibiotikaresistens och sensorisk profilering samt jämfördes med industriell kultur och en traditionell heirloomkultur.Resultat: Resultatet visade att gårdskulturen skiljde sig både mikrobiologisk och sensoriskt. Gårdskulturen innehöll stammar av enterokocker vilka inte visade på resistens mot analyserade antibiotika.Slutsats: Det är möjligt att framställa en gårdskultur av godtagbar mikrobiologisk och sensorisk kvalitet. Gårdskulturen ger en differentierad mikrobiologisk och sensorisk karaktär i jämförelse med en industriell kultur och en traditionell heirloomkultur Metoden kan vara riskfylld och kulturen bör analyseras med avseende på patogen tillväxt. En unik gårdsyoghurt kan vara en metod för gårdsmejerister att i sitt varumärke bygga på terroir och platsens unicitet.
Background: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.
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Itsaranuwat, Pariyaporn. "Aspects of the fermentation of soy milk." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272234.

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Varga, Ferenc. "The origins, production and control of acetaldehyde in yoghurt." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271185.

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Erkuş, Oylum Harsa Şebnem. "Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris/." [s.l.]: [s.n.], 2007. http://library.iyte.edu.tr/tezler/master/gidamuh/T000641.pdf.

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Hultin, Marina, and Lina Larsson. "Optimerad förpackningsdesign : Med avseende att minimera livsmedelspill." Thesis, Karlstad University, Faculty of Technology and Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-1134.

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This degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk.

Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is a need for because of all the food that goes to waste. This also contributes to an emission of carbon dioxide of a half million tons. As assigned by Designstudio Värmland we took a closer look at the food packaging of today. The base for this project is a research project, which has been carried out at Karlstad University. The purpose was to show that if it is possible to get the most out of the food container, it is justified to use more packaging material. The packaging shall be optimized, not minimized!

The purpose of the project is to examine some packings on the market that contributes to the food waste. If the food packaging is optimized, the waste of food can be reduced and at the same time the consumers will be more satisfied and also get more value for their money.

Our aim was to develop three concepts of optimized packings that will reduce the food wastage. Graphic design for each and every packing is included. The work method that was used is called the design procedure.

When the brainstorming was completed we decided to only include packaging for yoghurt. This decision was made because today’s yoghurt containers are difficult to empty.

The project resulted in three concepts of new yoghurt containers. Prototypes were made both in CAD and as visuals. Graphic design was also made for each concept.


Detta examensarbete har utförts av Marina Hultin och Lina Larsson under vårterminen 2007 och är en avslutning på Innovations- och designingenjörsprogrammet på Karlstads universitet. Arbetet omfattar 20 poäng, varav 5 poäng består av en fördjupad litteraturstudie. Uppdragsgivare var Designstudio Värmland och handledare för examensarbetet var Lennart Wihk.

Varje år slänger vi 50 kg livsmedel per person. Detta beror till stor del på att det finns livsmedel kvar i förpackningen. Eftersom vi slänger livsmedel så innebär det att mer mat produceras än det finns behov för. Den mat vi slänger bidrar till ett koldioxidutsläpp på en halv miljon ton per år. På uppdrag av Designstudio Värmland tittade vi närmare på dagens förpackningar för livsmedel. Detta arbete grundar sig i en forskningsstudie som bedrivits på Karlstads universitet. Studien visar att om det går att få ut lite mer av livsmedlet ur dess förpackning så är det befogat att använda mer förpackningsmaterial. Förpackningen ska optimeras, inte nödvändigtvis minimeras.

Syftet med projektet är att undersöka några olika förpackningar på marknaden som bidrar till slöseriet av livsmedel. Genom att optimera förpackningen kan livsmedelspillet minskas och konsumenterna blir nöjdare och får även mer valuta för pengarna.

Målet som sattes upp var att ta fram tre koncept på optimerade förpackningar, med tillhörande grafisk design, som minskar livsmedelspillet. Arbetet utfördes enligt designprocessen.

Efter idégenereringen beslutade vi att avgränsa oss till yoghurtförpackningar, då dagens förpackningar för yoghurt är svåra att tömma.

Resultatet blev tre koncept på nya yoghurtförpackningar. CAD-modeller och prototyper togs fram på alla olika koncept. Till varje koncept gjordes även en grafisk utformning.

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Mahdi, Hussain A. "Some aspects of production and quality of strained yoghurt (Labneh)." Thesis, University of Strathclyde, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.278449.

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Books on the topic "Yoghurt"

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Banerjee, Satarupa. Cooking with Yoghurt. New Delhi: U.B.S.Publishers' Distributors, 1994.

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K, Robinson R., ed. Yoghurt: Science and technology. Oxford [Oxfordshire]: Pergamon, 1985.

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Tamime, A. Y. Yoghurt: Science and technology. 2nd ed. Boca Raton, Fla: CRC Press, 1999.

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Tamime, A. Y. Yoghurt: Science and technology. 2nd ed. Boca Raton, FL: CRC Press, 1999.

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Kondratenko, Maria. Bulgarian yoghurt--health and beauty. [Bulgaria]: Svyat Publishers, 1990.

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Favourite cheese and yoghurt recipes. Sevenoaks: J. Salmon Ltd., 2009.

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Yogurt, yoghurt, youghourt: An international cookbook. New York: Food Products Press, 1995.

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Baglio, Ettore. Chemistry and Technology of Yoghurt Fermentation. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4.

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Cooking with yoghurt: Delicious recipes made with cultured milk, yoghurt, sour cream, buttermilk, soft cheeses. London: Apple, 1985.

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Tamime, A. Y. Tamime and Robinson's yoghurt: Science and technology. 3rd ed. Cambridge: Woodhead Pub., 2007.

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Book chapters on the topic "Yoghurt"

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Hecht, Tobias. "Crab and Yoghurt." In Occupying Disability: Critical Approaches to Community, Justice, and Decolonizing Disability, 273–77. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-017-9984-3_19.

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Winkelmann, F. "Yoghurt — Legal Aspects." In Milk, 691–702. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_78.

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Meriläinen, V. T. "Yoghurt and Cultured Buttermilk." In Milk, 661–72. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_75.

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Böhm, Michael, Lisa Gauvrit, and Burkhard Schaer. "Organic Yoghurt in Germany." In Sustainability of European Food Quality Schemes, 451–70. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27508-2_23.

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Goyal, Ajay, and D. N. Prasad. "Yoghurt from UHT Milk." In MILK the vital force, 205. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_170.

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Baglio, Ettore. "The Yoghurt: Chemical and Technological Profiles." In SpringerBriefs in Molecular Science, 25–32. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4_2.

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Reps, A., I. Warminska-Radyko, and F. Dajnowiec. "Effect of High Pressure on Yoghurt." In Advances in High Pressure Bioscience and Biotechnology, 453–56. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-60196-5_102.

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Robinson, R. K., and A. Y. Tamime. "Manufacture of Yoghurt and Other Fermented Milks." In Modern Dairy Technology, 1–48. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4684-8172-3_1.

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Bhandari, Latika, Prince Chawla, Sanju B. Dhull, Pardeep Kumar Sadh, and Ravinder Kaushik. "Technological and Functional Aspects of Yoghurt Cheese." In Advances in Animal Biotechnology and its Applications, 259–67. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-4702-2_16.

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Baglio, Ettore. "The Modern Yoghurt: Introduction to Fermentative Processes." In SpringerBriefs in Molecular Science, 1–23. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07377-4_1.

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Conference papers on the topic "Yoghurt"

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Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Consumer Acceptability of Yoghurt Produced from fresh Cow milk using Brevibacterium linens as Starter Culture." In 27th iSTEAMS-ACity-IEEE International Conference. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v27p36.

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This study was investigated consumer acceptability of yoghurt produced from fresh cow milk using Brevibacterium linens as starter culture. The fresh cow milk was collected from Vom, Jos, and Plateau State, Nigeria. Bervibacterium linens was isolated from sample of cheese. The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cool to temperature of 42oC and inoculated with Freeze- dried yoghurt starter as inoculums and allowed to ferment for 4hrs. The semi- solid curds were homogenized; package and cool at 4oC. Aroma, mouth- feel and taste were monitored for the sensory quality. The general acceptability of the products was evaluated using twenty (20) trained panelists. The result of the sensory evaluation of the yoghurts showed that the yoghurt produced from B. linens as starter culture was significantly different (p<0.05) than those produced from common starter culture. Keywords: Consumer Acceptability, Yoghurt, Fresh Cow Milk, Brevibacterium linens, Starter Culture.
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Nosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.

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High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial for health. Blending fish oil with milkfat with saturated fatty acids in a chilled environment into solid lipid particles (SLP) increases stability and reduces undesirable taste and odour. SLP can be mixed into dairy products to fortify them with long-chain omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 ( w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked undesirable flavours from fish oil within the yoghurt matrix without any detectable changes in pH, colour, viscosity, and texture.
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Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28p9.

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Brevibacterium linens has long been recognized as an important dairy microorganism. This study investigated Assessment of Syneresis in yoghurt produced from fresh cow milk using Bervibacterium linens as starter culture. Bervibacterium linens was isolated from sample of cheese (procured from Jos metropolis). The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cooled to temperature of 42oC and B. linens was inoculated in pasteurized milk to compare its potential as starter culture against common starter culture (L.bulgaricus and S. thermophlius) , the mixture allowed to ferment for 4 hrs. The semi- solid curds were homogenized; package and cool at 4oC and the same method was repeated for common starter yoghurt. Syneresis was determined by using centrifugal method. The result of syneresis of yoghurt produced Brevibacteriu linens as starter was significant (p<0.05) lower than that produced from common starter culture. The usage of B. linens as starter culture should be encouraged in dairy industries. Keywords: Syneresis, cow milk, yoghurt, Bervibacterium linens, starter culture.
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Lantika, Uci Ary, Yuktiana Kharisma, Yuke Andriane, R. Anita Indriyanti, Antia Ayudika, Yesica Fitri, and R. Handayani. "Can Purple Sweet Potato Yoghurt Control Weight Gain?" In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.135.

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"Optimization of Potato Flavor Yoghurt by Response Surface Method." In 2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020). Clausius Scientific Press, 2020. http://dx.doi.org/10.23977/fbb2020.013.

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G. Singh, A. Biswas, and K. Muthukumarappan. "Development of Technology for the Calcium Fortified Mango Yoghurt." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19597.

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Herawati, Heny, Diana Nur Afifah, Eni Kusumaningtyas, Sri Usmiati, Agus S. Soemantri, Miskiyah, Elmi Kamsiati, and Muchamad Bachtiar. "Physicochemical characteristics of yoghurt from various beans and cereals." In THE SECOND INTERNATIONAL CONFERENCE ON GENETIC RESOURCES AND BIOTECHNOLOGY: Harnessing Technology for Conservation and Sustainable Use of Genetic Resources for Food and Agriculture. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0075712.

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Han Liu, Hong Guan, Qi Zhang, Wenqin Yang, and Jicheng Liu. "Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966181.

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Budiarso, Tri Yahya. "PELATIHAN PROSES FERMENTASI YOGHURT SKALA RUMAH TANGGA MENGGUNAKAN KULTUR PASARAN." In Seminar Nasional Pengabdian Masyarakat UKDW 2016. Yogyakarta: Duta Wacana Press, 2016. http://dx.doi.org/10.21460/sendimas2016.2016.01.30.

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Xiao, Lizhong, Yuan Liu, and Huaixiang Tian. "Research on Model for Sensory Quality of Yoghurt Based on Stacking." In 2019 12th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2019. http://dx.doi.org/10.1109/iscid.2019.00040.

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